With leftover corn taco shells (corn chips), a little green chile salsa, farm fresh eggs, and a whole lotta’ cheese, I baked a quiche on a whim.
Of course I did.
Just a little of this, and a little of that: Corn Chip Chile Quiche.

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Corn Chip Chile Quiche

Quiche Crust:
1 cup all purpose flour
3/4 cup corn chip “flour” (corn chips or taco shells blended into a flour)
1 large egg
8 Tbs. ice cold butter, cut into 1″ cubes
1 Tbs. vinegar
2-3 Tbs. ice water

Combine all the ingredients in the bowl of a food processor (except the water) and pulse until crumbly. Add the water in gradually (you may not use it all) and pulse until doughy-crumbly.

Preheat the oven to 425 degrees.

Transfer the dough crumbs to parchment paper and press into a mound. Top with another layer of parchment and roll out into an 11″ round.
Transfer to a 9″ pie plate and flute the edges.
Chill.

Quiche Filling:
1 Tbs. butter
1 cup chopped onions and green peppers
sea salt and pepper
5 large eggs
2 cups shredded cheese (Cheddar and/or Jack)
1/2 cup fresh cilantro, chopped
1/2 cup green chile salsa
1/2 cup dehydrated corn kernels (located in the Mexican Food section of the grocery)

In a medium skillet over medium heat, melt the butter and cook the veggies with salt and pepper until soft.
In a large bowl, whisk together all ingredients, in addition to the cooked veggies, and pour into the chilled pie crust.

Bake for about 45 minutes, until bubbly and golden brown.

Allow to cool thoroughly before slicing and serving.